Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Masaru GOTO

Improvement of Cooked Rice by Using Modified Starch

Japan Journal of Food Engineering

Manufacturing Engineering

English

Crystal Structure of Serine Racemase That Produces Neurotransmitter D-Serine for Stimulation of the NMDA Receptor

Nihon Kessho Gakkaishi

English

Related publications

Development and Utilization of Resistant Starch in Cooked Rice Grains and Breads

English

QTL-seq Identifies Cooked Grain Elongation QTLs Near Soluble Starch Synthase and Starch Branching Enzymes in Rice (Oryza Sativa L.)

Scientific Reports

Multidisciplinary

English

Improvement of Quality of Composite Bread by Incorporating Dual Modified Traditional Rice Flour

International Journal of Advanced Engineering Research and Science

English

Objective Evaluation of Whiteness of Cooked Rice and Rice Cakes Using a Portable Spectrophotometer

Breeding Science

English

Characteristics of Rice Cooked With Lysolecithin.

Nippon Shokuhin Kagaku Kogaku Kaishi

English

Sensory Characterization of Cooked Brown Rice Using Quantitative Descriptive Analysis (QDA®)

Nippon Shokuhin Kagaku Kogaku Kaishi

English

Evaluation of Retrogradation in Microwave Cooked Rice Using X-Ray Diffraction Method.

Japan Journal of Food Engineering

Manufacturing Engineering

English

Hot Storage of Bread and Cooked Rice

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan

Occupational Health

English

Discrimination of Cooked Mochiminori and Koshihikari Rice Grains by Observation of Internal Hollows Using Light Transmittance Photography.

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English